The Lemon bean is a typical Dutch product, only cultivated in the North of Holland. This somewhat cute little bean derives its name not to the taste but more to its soft yellow color. The taste does not remind of lemons. In the middle of the soft yellow is an eye with a small purple-brown ring around it. Traditionally the Lemon bean is eaten with a piece of meat, fried onion rings and some gurkins or sweet and sour onions, but it turns out to be a versatile little bean. You can think of a delicious dish with vegetables, like peppers and minced meat.
Soak the beans in cold water for approximately 8 hours. Rinse them. Put them in a pan in cold water and bring to the boil, without adding salt. Simmer the beans gently in 1 to 2 hours until cooked, while checking occasionally for tenderness and to inspect if there is still enough water in the pan.
When you keep them in a dark and dry place they keep very well for at least one year.
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